While this stir-fry recipe draws inspiration from Chinese green beans with ground pork, it swaps ground turkey for pork, uses a half-sour pickle in place of sui mi ya cai (Chinese preserved vegetables) and broils the green beans instead of dry frying them, which is the traditional method.
| Level: | Easy |
| Total: | 30 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups basmati rice
- 1 1/2 pounds green beans, trimmed
- 3 tablespoons vegetable oil
- 1/2 teaspoon sugar
- 3/4 pound 99 percent lean ground turkey
- 1 clove garlic, minced
- 1 small half-sour pickle, finely chopped
- 2 teaspoons Asian chile paste, such as sambal oelek
- 1 cup fat-free low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dry sherry or rice vinegar (not seasoned)
- 2 teaspoons cornstarch
Instructions
- Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm.
- Meanwhile, preheat the broiler. Toss the green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes.
- Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic, pickle and chile paste and cook until the garlic is slightly golden, about 3 minutes.
- Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice.
Nutrition Facts
| Calories | 480 |
| Total Fat | 13 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 40 milligrams |
| Sodium | 506 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 7 grams |
| Protein | 30 grams |
| Calories | 480 |
| Total Fat | 13 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 40 milligrams |
| Sodium | 506 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 7 grams |
| Protein | 30 grams |
Reviews
Omg. So much flavor, though I did cheat and added a tablespoon of hoisin. Also salted the turkey bc it was odd no salt. Definitely will make again.
So so so bland. This is not a good version of this dish. Not once the this recipe tell you to add salt or pepper to anything so I knew it was going to be bland from the start.
I highly recommend googling a similar recipe from HelloFresh called “Sweet chili pork and green beans bowl” and substitute turkey for the pork if you prefer turkey.
I’ve made this one several times with turkey and it’s so much better. A much better and flavorful dish.
A bit bland.
Bland as all get out. I added so much extra – hoisin, fish sauce, ginger – just to get *something*. Would not make again
There was not much flavor in this recipe. We will not be making this again.
Easy and tasty!
Delicious and fast! I love the half sour pickle addition. Unusual but it works. Will definitely keep this one!
We love this recipe! I make it exactly as directed. It is in our regular weeknight dinner rotation. Leftovers make a great lunch the next day.
We love this recipe left overs make a great lunch the next day
Made exactly as written. Needed something like water chestnuts to add texture and spices for flavor. Will not be making again.